Mechanism and reduction of fat uptake in deep-fat fried foods
- Author
- MELLEMA, M1
[1] Unilever Research Vlaardingen, PO Box 114, 3130 AC Vlaardingen, Netherlands - Source
Trends in food science & technology (Regular ed.). 2003, Vol 14, Num 9, pp 364-373, 10 p ; ref : 1 p.1/2
- ISSN
- 0924-2244
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Captation Friture en pleine huile Matière grasse Microstructure Produit allégé lipide Produit frit Réduction Lipide
- Keyword (en)
- Uptake Deep-frying Fat Microstructure Low fat product Fried product Reduction Lipids
- Keyword (es)
- Captación Freimiento lleno aceite Materia grasa Microestructura Producto aligerado lípido Producto frito Reducción Lípido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15144759
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0924-2244(03)00050-5 
https://dx.doi.org/10.1016/S0924-2244(03)00050-5
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